Bartender Matthew Campbell shakes a Margarita in the front bar at Comal.

Photo: John Storey, Special To The Chronicle

Bartender Matthew Campbell shakes a Margarita in the front bar at...

Image 2 of 4

The chicken tamale with the Palomaesque cocktail, above. Top: Bartender Matthew Campbell shakes a Margarita in the front bar at Comal. Other goodies include, right, a Margarita and ceviche; and, far right, the mushroom quesadilla with a Jack Satan.

Photo: John Storey, Special To The Chronicle

The chicken tamale with the Palomaesque cocktail, above. Top:...

Image 3 of 4

The mushroom quesadilla with a Jack Satan, which has with reposado Tequila, hibiscus syrup, infierno tincture and lime.

Comal: Sleek and sophisticated, this Cal-Mex restaurant in downtown Berkeley is an ideal meeting spot for drinks and a light bite, if not a full dinner spread.

With three distinct seating areas - including a charming back patio - high ceilings and an open kitchen, the space seems to stretch forever. Which, come to think of it, might be just how long you'll want to sit around that fire pit.

The vibe: Buzzing. There's background music, but thanks to an ingenious acoustic system - Comal's owner once managed Phish - conversations are plentiful and easy to carry.

The crowd: Hip and happy. Maybe it's the killer cocktails or shared-plate format, but diners of all ages, group sizes and attire seem to be having a swell time.

Best seat: Either the front bar or rear patio. The former gives you a view of chef Matt Gandin's gleaming open kitchen, and the immense patio - open when the weather is good - has a full-service bar and, oh yes, a fire pit. Yes, fire pit.

Killer app: Start with the hen-of-the-woods mushroom quesadilla ($11), a savory and meaty delight that will satisfy vegetarians and non-vegetarians alike. The overstuffed rock-cod tacos ($12) are hefty enough to double as an entree.

Signature drink: Too many to choose from, but we're especially fond of the spicy Jack Satan ($10) with reposado Tequila, hibiscus syrup, infierno tincture and lime; and the refreshing Margarita ($9) with blanco Tequila, orange-scented agave syrup and lime. There are 10 specialty cocktails in all; we've yet to come across a bad one.

Also on tap: Wines from Wind Gap Winery, literally on tap. The impressive list also includes wines by the glass from local favorites Bedrock, Scholium Project and Unti.

Bonus: Agave spirits, and lots of them. An entire menu page is devoted to mezcal ($5-$12), served in 1-ounce pours with fruit and chicharron salt, and Tequila, served with house-made sangrita. Tequila and mezcal flights ($18-$20) are also available.